Passed Hors d oeuvres. Stationary Displays

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Ophelia Bruce
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1 Passed Hors d oeuvres 25 piece increments Petite Legal s Signature Crab Cake jumbo lump crab, mustard sauce 5.00 Bang Bang Cauliflower kung pao 4.00 Hot Lump Crab Dip horseradish, cheddar and cream cheese, seafood chips 4.00 Scallop Wrapped in Bacon 4.00 Tuna Sashimi* 4.00 Lobster, Avocado Toast 6.00 Grilled Shrimp & Chorizo Lollipop 4.00 Seasonal Bruschetta 3.00 tomato, scallion, basil, garlic mushrooms, olives, truffle oil Chicken Satay peanut sauce 4.00 Beef & Goat Cheese Crostini sliced tenderloin, herbed cheese 4.00 Stationary Displays small serves 20 ppl large serves 30 ppl Treasures of the Reef* available as a raw bar for parties of 50 or more an assortment of freshly shucked and chilled raw shellfish small large small large Seafood Antipasto grilled shrimp, calamari, marinated clams, mussels small large Grilled Vegetable Skewers balsamic glaze small large Sushi Boat* available in Peabody & Burlington only Chef s choice maki, nigiri, sashimi small large Kung Pao Jumbo Chicken Wings small large Jumbo Shrimp Cocktail per pound (15-17 pieces each) Petite Lobster Roll or Petite Crabmeat Roll select one Lobster Roll freshly shucked native lobster, celery, mayo small large Crabmeat Roll delicate New England crabmeat small large Sliders select one Tuna Burger freshly ground tuna, chili paste, crumbs, spices Beef Burger with cheese small large Salad Trio Caesar Salad romaine, garlic croutons, shaved romano, creamy dressing House Salad cherry tomato, shaved carrot and sunflower seeds, creamy romano peppercorn dressing Vine Ripe Tomato & Manouri Cheese Salad cucumber, basil, pickled red onion, white balsamic vinaigrette small large Cheese Board seasonal fruit, assorted crackers small large Platter assorted mini desserts small large *Served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 5.17

2 Group Dinners Dinner 1: Fintastic Maryland Cream of Crab Soup House Salad cherry tomato, shaved carrot and sunflower seeds, creamy peppercorn dressing Nutty HiddenFjord Faroe Island Salmon almond encrusted, sautéed in a lemon caper butter sauce, mushroom ravioli and spinach Shrimp and Stone Ground Grits cheddar cheese grits, bacon wrapped shrimp and braised greens Marinated Grilled Chicken broccoli, sweet potato mashed, lemon chive butter sauce Key Lime Pie lime cream, raspberry sauce Dinner 2: Crabulous Second Course Classic Caesar Salad Legal s Signature Crab Cakes two jumbo lump crab cakes, mustard sauce, seasonal salad Char Grilled HiddenFjord Faroe Island Salmon & Shrimp jasmine rice, seasonal vegetable Char Grilled 8 oz. Filet Mignon* lemon, parsley, anchovy butter, served medium sweet potato mashed and broccoli Chef s Seasonal per person per person *Served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 5.17

3 Group Dinners Dinner 3: Off the Hook Crispy Point Judith Calamari Rhode Island style (hot peppers and garlic), served family style Second Course Shrimp Gumbo spicy andouille sausage, crispy fried okra, jasmine rice Classic Caesar Salad Seafood Casserole scallops, shrimp, lobster, whitefish and cheese baked with sherry garlic butter, roasted fingerling potatoes, cauliflower, kale Baked Stuffed Trout andouille cornbread stuffing, collard greens Steamed lb Lobster from crisp, cold North Atlantic waters, corn, seasonal vegetable Char Grilled 8 oz. Filet Mignon* lemon, parsley, anchovy butter, served medium, sweet potato mashed, broccoli Chef s Seasonal Lobster Bake Second Course House Salad cherry tomato, shaved carrot and sunflower seeds creamy romano peppercorn dressing Mussels & Steamers garlic, white wine Steamed lb Lobster from crisp, cold North Atlantic waters Chouriço Corn on the Cob Cole Slaw non seafood option available upon request per person per person *Served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 5.17

4 Group Lunches Classic Lunch House Salad cherry tomato, shaved carrot and sunflower seeds, creamy romano peppercorn dressing Char Grilled Cajun Shrimp sweet potato mashed, broccoli Crabmeat Caesar Salad Anna s Baked Boston Cod seasoned crumbs, roasted tomato, jasmine rice, spinach Grilled Chicken Rice Bowl brown rice, kimchi, shiitake, seaweed salad, spinach, gochujang sauce and sesame vinaigrette Key Lime Pie lime cream, raspberry sauce Captain s Lunch Classic Caesar Salad Lobster Roll traditional with mayo (additional 5.oo per person, per order) french fries, cole slaw Char Grilled HiddenFjord Faroe Island Salmon jasmine rice, broccoli Legal s Crab Cake Sandwich jumbo lump crab on a bun with mustard sauce, french fries, cole slaw Marinated Chicken Breast lemon chive butter sauce, sweet potato mashed, broccoli Chef s Seasonal Key Lime Pie lime cream, raspberry sauce per person per person *Served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. 5.17

5 PRIVATE DINING WINE LIST Our Corporate Sommelier is available to assist with wine selections. Sparkling Prosecco, Jeio, NV Cremant de Bourgogne, JCB Brut Rosé, NV Champagne, Moet & Chandon Imperial Brut, NV Champagne, Veuve Clicquot Yellow Label Brut, NV White Chardonnay, Adelsheim Willamette Valley 39 Chardonnay, Sonoma-Cutrer Russian River Ranches Sonoma Coast 45 Chardonnay, Ramey Cellars Russian River Valley 55 Chardonnay, Cakebread Napa Valley 69 Chardonnay, Far Niente Napa Valley 85 Sauvignon Blanc, Manawa Marlborough 37 Sauvignon Blanc, Sidebar Cellars by David Ramey High Valley 45 Sauvignon Blanc, Cloudy Bay Marlborough 55 Sancerre, Domaine de la Perriere Loire Valley 48 Pinot Grigio, Terlato Friuli 39 Pinot Grigio, Santa Margherita Valdadige 49 Riesling, Dr. Heyden Oppenheimer Kabinett Rheinhessen 31 Riesling, Hugel Alsace 39 Moscato, Castello del Poggio Provincia de Pavia IGT 31 Red Pinot Noir, DeLoach Block 1950 Sonoma Coast 39 Pinot Noir, Santa Barbera Winery Sta. Rita Hills 42 Pinot Noir, Torii Mor Willamette Valley 45 Pinot Noir, Joseph Phelps Freestone Vineyards Sonoma Coast 49 Pinot Noir, Ramey Cellars Russian River Valley 59 Gevrey-Chambertin, Louis Jadot Burgundy 85 Chianti Classico, Collazzi I Bastioni Toscana 35 Shiraz, Mitolo Jester McLaren Vale 35 Malbec, Alcanza Mendoza 35 Malbec, Catena Alta Mendoza 75 Merlot, Stags Leap Winery Napa Valley 55 Cabernet Sauvignon, Braai Western Cape 39 Cabernet Sauvignon, Buehler Napa Valley 52 Cabernet Sauvignon, Sequoia Grove Napa Valley 65 Cabernet Sauvignon, Jordan Alexander Valley 85 Cabernet Sauvignon, Joseph Phelps Napa Valley 95 Meritage Blend, Overture by Opus One Napa Valley

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Passed Hors d oeuvres. Stationary Displays

Passed Hors d oeuvres. Stationary Displays Passed Hors d oeuvres 25 piece increments Petite Legal s Signature Crab Cake jumbo lump crab, mustard sauce 5.00 Bang Bang Cauliflower kung pao 4.00 Hot Lump Crab Dip horseradish, cheddar and cream cheese,